My favourite seasons are autumn & winter, It might be due to the fact I wear nothing but black and when its cold it means I can wear top to toe velvet and not melt but it also might have something to do with all the baking I do at the time of year.

These flapjacks are perfect for lunch boxes as they are nut free or for after school snacks, & great for our little vegan & gluten free children and our the first recipe from our “Vegan & Gluten Free Kids Series” I will be adding lots of recipes to this series, lots of fun things that children can get involved in baking and these flapjacks are the perfect to bake with children at any age, just make sure they have adult supervision.

I baked mine using my 12 hole brownie tin, this recipe makes 12 perfect little squares, If you would like to use a similar tin I found this one on Amazon for you.

I’m ok with certified gluten free oats but some coeliacs aren’t, if you are not gluten free just use normal oats.

My Daughter and I are counting down the days until Disneys Descendants 2 is aired on the Disney channel. Friday 20th October can not come soon enough. 3 DAYS!!!
We know all the new songs and have seen lots of sneak peeks so all we need is the film!

If you are not familiar with what Disneys Descendants is about, it’s about 4 of the main villains teenage children, We have Mal daughter of Maleficent, Evie daughter of The Evil Queen, Jay son of Jafar, & Carlos son of Cruella de vil. All the villains have been banished to an Island with no magic called the Isle of the Lost & Ben, son of Beauty and the Beast is going to be a king and wants to give the villain children a fresh start and allow them to come to Auradon and go to school.

In honour of all things wicked I have made two yummy Descendants inspired recipes, Mal’s love spell cookies from the 1st film and red dipped caramel apples from the new film. You don’t have to add a real tear of human sadness to your cookies but I would if you have one to hand.

Mal’s Love Spell Cookies,

Ingredients:

115g Dairy Free Butter

150g Soft Brown Sugar

1 Tsp Baking Powder

1 Tsp Bicarbonate of Soda

1 Tbsp White Wine Vinegar

50g Ripe Banana

225g Gluten Free Flour

50g Dairy Free Chocolate Chips

1 Human Tear Of Sadness (optional)

Method:

Pre-heat your oven to 200c/400f/ or Gas mark 6 and line a cookie sheet with non stick parchment paper

Most people have a fond rose tinted nostalgia for the decade that they were a teenage and I was a teenager during the 90’s (the best decade EVER FYI).
Sabrina The Teenage Witch was one of my favourite shows, I loved her! I even had a purple Sabrina phone case for my Nokia 3210!

When I saw the boxset of all 7 seasons on Amazon I knew I needed to own it and show my children how totally cool 90’s tv was!

So we all sat down and started to watch season one & my daughter was hooked by the end of that first episode, we carried on with episode two, “Bundt Friday” if you haven’t re watched the show since the 90’s I will give you a quick recap. Sabrina makes a Bundt cake in her cookery class and takes some truth sprinkles to school to find out what bully Libby and her friends have been saying about her behind her back, but she also finds out that Jenny likes Harvey too! The truth can hurt.

Here is my recreation of that chocolate bundt cake Sabrina makes, and as always it’s 100% Vegan & Gluten Free and OMG its TOTALLY AMAZING but hey whatever make it for yourself and see. 😉

One of my all time favourite things to make are birthday cakes for those I love and this cake was for a very special little girl, my best friends daughter Baya.

Baya is loving Lord of the Rings and the Hobbit films at the moment, which is no surprise as Baya and her family live a very nature filled life & spend a lot of time outside in the country side, so her mum requested a Hobbit house cake. The inside was a light fluffy vanilla sponge with butter cream & home made strawberry conserve, Baya’s favourite.

So I set about making this extra special cake for one of my favourite little people.

I had a look at a few Hobbit house images and set about designing in my mind what the cake would look like. I wanted to add little extra special details, so we have the One Ring on the door step, a bow & arrow for Baya’s favourite character Legolas, a little fire pit & a mini vegetable patch with (of course it’s organic) carrots, cauliflowers and the Hobbit staple Potatoes. (No second breakfast is complete with out them)

Baya’s little face when she saw her cake was amazing & the reason I love making cakes for little people. She was over the moon with her own little Hobbit house.

Below are some photos of Baya’s special little Hobbit house,
For more photos have a look at our Facebook album HERE.

Unless you have been living under a rock the last few days you would have seen pictures of Starbucks Unicorn Frappuccino posted all over social media.

Sadly for us its an American only drink and is only available for a few days in the USA, but as its full of dairy us vegans couldn’t drink it anyway BUT I have made a vegan gluten free inspired version we can drink! and its as tasty as it looks!

Its not 100% the same as the Starbucks one but its still so good. The Starbucks one goes from sweet to sour as you drink it, i’ve added sherbet to try and re-create this, & from what I have read it can not be made vegan as the blue syrup has milk in but my version is 100% vegan & gluten free and super tasty.

I’ve tried to use only supermarket ingredients, all the sweets came from Asda, but I had a bottle of Monin Bubble gum syrup in my cupboard so I have used that too.

If you want to make it a little more adult add a shot or two of vodka to it before you top with cream. (you can thank me later for that!)

Easter is a few days away & the shops are full of Cadburys creme eggs that us vegans can’t eat, so I thought I would quickly whip up some of my vegan creme eggs.
They take next to no time to make and look spectacular when you bite it them.

They are also a great half term activity with the kids too. All the ingredients can be bought from a supermarket. Those lovely people at Sainsbury’s have made big bars of there amazing dairy free chocolate so I have used that to make my eggs,

These are galaxy swirls inside but you can make them like traditional creme eggs too, just dye a little of the fondant yellow & add white and a little yellow inside.
I used a egg mould that I found for 99p in the easter section.

85g Liquid Glucose (It will be in the baking section of the supermarket)

30g dairy free butter (I used Pure sunflower)

200g Icing sugar

1 Tsp Water

1 Tsp Vanilla or any other flavouring you like

Vegan food colouring I used Wilton, in black, purple, & pink.

Vegan sprinkles (optional)

Method:You don’t have to use the white chocolate but they do help add a little extra detail

First you need to get your egg moulds ready. Melt the white chocolate in the microwave in short 15 second bursts until its melted, once melted using a tea spoon drizzle it over the inside of your moulds, If your adding sprinkles to the middle add them now. Place these in the freeze while you melt your milk chocolate

As with the white chocolate melt 100g of your milk chocolate in short bursts in the microwave until completely melted, take your eggs from the freezer and add a tablespoon full to each mould and spread it up the sides using a teaspoon, place back in the freezer for a few minutes to set, once set add another coat of chocolate and put back in the freezer

The Fondant centre.

First add your butter and liquid glucose to your bowl and beat them together, you can do this with a stand mixer, a hand held mixer or by hand with a spoon.

Once thick and creamy add your icing sugar, 1 teaspoon of water, your flavouring & mix together until all combined.

I added all my colours to a piping bag and piped my mix into my egg shells but if you don’t have one you can just add a little of each colour and swirl together using a tooth pick, once filled place back in the freezer while you melt the last 100g of milk chocolate,

Once your chocolate is all melted add a table spoon of chocolate to the tops and smooth out, place back in the freezer to set the chocolate.

Once set pop them out of the moulds & enjoy. I sprayed mine with a little gold luster to make them sparkly,

The time is up on our epic giveaway and in this blog post you will all find out who has won our EPIC prize. I just want to say a huge thank-you to everyone who has entered we had so many entries. Sadly there will only be one winner but we will have another giveaway at 1000 likes on our Facebook page! So go give us a like if you haven’t.

This unicorn cake is super easy and part of our quick and easy cake series, this one is super simple and can be made quickly and is suitable for any skill level, Our next unicorn cake will be a little tricker but this one is just for fun & anyone can make it. If you feel this cake is too simple for you then keep your eyes peeled for our next cakes.

This cake would make the perfect birthday cake for any unicorn lover. <3

Once your cake is cold & you have made your butter cream cut your cake this this and place on your cake board

The little slices you use as feet cut in half, the rest of the left overs can be eaten, You must taste the cake to make sure its perfect, its the bakers perk. 🙂

2. Once your happy with your shape cover the cake in a thin layer of your butter cream & place in the fridge for 15 minutes to chill (this is called a crumb coat).

3. While your cake is chilling in the fridge you can make the fondant detail, roll out your rainbow colours into a long snake and lay them down on the counter go over with them with a rolling pin and use this to make the tail and mane

Snipe little details on the ends of the tail & mane in the part where it joins the cake add some tooth picks and leave them to dry,
Take the left over fondant and twist them together to make the unicorn horn and add two tooth picks to the base, For the ear, pinch of a little white and roll it into a tear drop shape and add a little tear drop of pink to the top, you can use a little water to sick the pink to the white.

4. Take your cake out of the fridge and start to pipe tiny little white stars all over but leave some space for the pink details, once you have done all the white add the pink detailing and place in the fridge to chill again.

5. For the face detail roll out a very thin snake for the mouth and lay it in place, roll a little snake for the nose and the same for an eye.
6. Now add all your mane, tail and horn in place and your cake is DONE.

I told you it was easy, and it only took me about an hour to decorate this cake.

Now for the announcement you have all been waiting for the winner of our 600 like giveaway.

THE WINNER IS Andy Teague! Andy I will contact you via Facebook please check your other inbox 🙂

Thank you everyone who entered and i’m so sorry we could only have one winner but we will have another giveaway at 1000 likes! So go give our Facebook a like.

Today is my grandmas birthday so in her honour i’m off to have glass
of something fizzy and nibble some of this cake. Happy Birthday Grandma, “Maybe in another life I can find you there”
❤️ Cherish those you love & make every second count. ❤️

I promised when our Facebook page hit 600 likes we would have a giveaway to say thank you to you all for the overwhelming amount of the love support & messages of encouragement you have all given since the website was born, that day has come and I’m so excited.

I have shopped until I dropped over the last month or so gathering tasty treats that I hope the winner will love & of course I had to add some of my favourite treats are in there too.

The whole prize is worth over an epic £80.00! & it’s all 100% VEGAN & GLUTEN FREE.
There are even some vegan bacon & chicken crisps!, Some english grown tea to warm to up and a fabulous limited edition Living Dead Cakes mug to drink it in. I had to put in some of the lusted after Vego bars so the winner will receive not one but two bars one 165g bar to share and a 65g one! There’s even some vegan squirty cream and whipping cream. (full list is below)

To enter all you have to do is like our Facebook page & like and share the photo of all the prizes on Facebook

The winner will be announced on my Grandmas Birthday 14th March 2017 **. So you have plenty of time to get liking and sharing, *each time you share the photo you will be added in to the give away, so the more times you share the more chances you have of winning!

It is open worldwide so get liking, commenting and sharing <3

Rules, You must like Our Facebook page, and like & share the giveaway picture to enter. The give away is open world wide. *Each time you share the photo you will be added in to the give away, so the more times you share the more chances you have of winning! (one share per day)
**The competition closes on 13th March 2017 & the winner will be announced on 14th March 2017 The winner will be picked by a random name generator Proof of posting will be obtained when I post out the prize to the winner.

This delicious curry is perfect anytime of the year but when other people are making turkey curry with left overs for Boxing Day this is perfect meal for us vegans on Boxing Day.

I have used a pre mixed Tikka curry powder in this recipe but you can use your favourite combination of spices if you prefer, Curry isn’t something I make too often so this blend of tikka spices are perfect for me.

Ingredients:

1 large Onion, roughly chopped

2 Tbsp. Vegetable oil

2 Tbsp. Tikka Curry powder

1 400g Can Chopped Tomatoes

1 large Sweet Potato, peeled & chopped

1 Courgette, chopped

1 Large Pepper, deseeded & chopped

1 Large Carrot, peeled & chopped

500ml vegetable stock

1 400g can chickpeas, drained

Salt & Pepper

360g Long grain rice, to serve (90g per person)

Method:

This recipe serves 4.

In a large saucepan heat your oil & add your chopped onions, lightly cook for a few minutes until they are just starting to colour,